Intestingly, she made it with just one shuttle and ball. I tried it as she suggested and the result is not bad but I did wonder if it would still not be easier to make it with two shuttles. For me there is a little bit of twisting going on where you would have switched shuttles though I must admit it's not too visible on the finished motif. The one thing that is noticeable though is that I forgot to join the last chain to the starting one!
I think I'll try it again with two shuttles, just to see.
And as we're talking squares, here are some shortbread biscuits I just made. I'd been looking for a long time for just the right recipe - they have to have that perfectly crumbly texture, that's how I like them. I tried many different recipes but they were never quite right. Then last week, I tasted some at a family gathering and thought they were just great. I was sent the recipe and gave them a try. Very happy with how they've turned out. At last, I think I found the recipe I'd been looking for!
Do you like shortbread?
Join me for a cuppa and a biscuit?
Best wishes,
Frivole
Very pretty square, but I agree that it would be better to do it with two shuttles. Not only would the chains lie more nicely, but also I think the corner rings would line up better too.
ReplyDeleteI have done a couple of those beautiful little squares and love them with 2 shuttles! also what make this pattern nice the it is easy to keep count with five and 3 it's all you got to remember!
ReplyDeleteI agree Madtatter, it's relaxing to tat with its easy stitch count!
DeleteWell I reread my words, I glad you made sense of that messed up statement :)
DeleteVery pretty pattern, I did see it on her site but have not tried it yet, I have been doing one of her crosses at the moment.
ReplyDeleteYes I do like shortbread, I would be delighted to join you in a cup
Margaret
Thank you Frivole, it's a vintage pattern, I think that's the reason for going only with one shuttle and a ball. I also tatted it with 2 shuttles but switching them made a hole under the ring in the corner. I like a lot this square, love your colour choice, it seems "antique pink" on my screen, just perfect!
ReplyDeleteHi Ninetta, thank you for all the lovely things you show on your blog! I will try it with two shuttles and see what it looks like.
DeleteI cannot tat with one shuttle! That ruins my tension every time.
ReplyDeleteForgive me if you get this twice - it seems to have lost it the first time.
ReplyDeleteI'd love to join you for tea and shortbread. Perhaps if I had the recipe I could whip up a batch and do it "virtually"... I could swap you my scone recipe (if I haven't already given it to you) and we could share. I think if you like shortbread you'd probably like these. I love them so don't make them often! I usually make them in the coal range but they work well in the ordinary oven too. I'll try to send the recipe here so if other people would like to join us in this "virtual" afternoon tea they can try it too. I wish I could send you the real thing this easily.
2 cups Self Raising flour
50g real butter, from the fridge (not margarine!)
2 large egg yolks
3/4 cup of cream (this is not "lite" cream - it's the full, heavy, fresh whipping cream)
Heat oven to 'hot' (180, 200 ish?) and leave the tray you will bake the scones on in the oven.
Beat (but do not 'whip') the egg yolks into the cream.
Grate the butter into the flour. Rub the butter into the flour thoroughly (you want that fine, crumby, look)
Add the egg yolk/cream mixture to the flour/butter mixture and quickly combine to form the dough. Knead very briefly and shape into a ball - in fact knead it as briefly as you can while still getting it to hold together into a ball. The dough should be smooth but not sticky. Adjust by adding a wee bit more flour if too sticky or a bit more cream if too crumbly.
Roll or pat into a circle 2 cm thick and cut into eight (like a pie) with a large knife.
Lightly dust the HOT tray with flour and place the scones in a circle about 2 cm apart (like an 'exploded' pie chart).
Bake for about 12 to 15 minutes with the tray placed where the tops of the scones are in the centre of the oven.
We put another tray just above ours in the oven until just the last couple of minutes so they don't brown too fast on top.
Check and, if necessary, turn the tray 180 degrees half-way through baking.
Serve warm with softened butter (hard butter is way too difficult to spread on these), jam and whipped cream. Not too bad with a drizzle of golden syrup either.
Enjoy!
Mmmm! That sounds really nice Megan, thank you for sharing your recipe with everyone. Hope others will give it a try too.
Delete